KOU at Ichigo Ichie @ Claymore Connect - An Intimate 9-Course Journey of Japanese-French Elegance

Located within the intimate setting of Ichigo Ichie at Claymore Connect, KOU is a Japanese-French pop-up dining concept that speaks in a language of restraint and quiet confidence. Helmed by Chef Tan Kian Hong, the experience unfolds as a thoughtful dialogue between Japanese seasonality and classical French techniques — a philosophy shaped by over 14 years of experience, including a formative mentorship under Executive Chef Akane Eno.

Running every Sunday and Monday until 31 August 2026, KOU presents a limited-time opportunity to experience Chef Kian Hong’s personal culinary voice. The name itself carries meaning — “KOU” drawn from the kanji 宏 (kou) in his name, paired with 红 (hong), symbolising warmth, openness, and depth.

During our visit, we experienced the 9-Course Signature Menu ($188++), available for both lunch and dinner.

Kegani 5/5

The meal opens on a high note with the Kegani (Horsehair Crab). Presented elegantly within its shell, the sweet, delicate crab meat is layered with Tamanegi sweet onion and crowned with caviar. It is a composition that celebrates the purity of the crustacean — briny, sweet, and clean — offering a refined yet impactful start to the meal.

Bread 4.2/5

The bread course is far from an afterthought. A trio of Mochi Bread, Milk Bread, and Sourdough arrives warm, accompanied by housemade seasonal spreads. During our visit, these included monkfish liver, French butter, and sesame paste. Each pairing offers a different expression — from rich umami depth to nutty aromatics — elevating what could have been a simple interlude.

Maguro 4.5/5

The Maguro features luscious chutoro that quite literally melts in the mouth. Paired with tomato, the dish gains a refreshing brightness that cuts through the richness while subtly balancing the fish's iron notes. It is a clean, elegant interplay of flavours.

Corn 4/5

A reimagined Chawanmushi challenges expectations. Served chilled instead of warm, the silken egg custard is layered with sweet white corn and finished with caffeine-free coffee oil. The aromatic hint of coffee adds an unexpected dimension. While technically thoughtful and intriguing, the departure from the familiar warmth of traditional chawanmushi may divide opinions — a dish that invites reflection as much as it does appreciation.

Wagyu 4.5/5

An optional indulgence, the A5 Wagyu Sando (+$38) features beautifully marbled wagyu tenderloin prepared katsu-style. Sandwiched between toasted bread and complemented with wasabi and tonkatsu sauce, it delivers a rich, juicy bite with a satisfying contrast of textures.

Abalone 5/5

The standout of the evening is undoubtedly the Awabi. Encased in buttery puff pastry in the style of a French pithivier, the abalone is paired with both a traditional liver sauce and a red wine sauce. This dish perfectly encapsulates KOU’s identity — Japanese soul with French form. The richness of the pastry, the briny sweetness of the abalone, and the dual sauces create a deeply layered, unforgettable experience.

Pork 4/5

The Pork course presents a juicy, tender meatball accompanied by two sauces — Goya (bitter gourd) and Kampot Pepper. While the bitterness of the goya offers an interesting contrast, the Kampot pepper sauce stands out with its aromatic heat and depth, complementing the pork more harmoniously.

Somen 5/5

The Somen course brings comfort and finesse together. Using premium Miwa somen aged three years from Nara Prefecture, the noodles are served in an eight-hour duck dashi broth, simply seasoned with shoyu and mirin. The gentle chew of the noodles absorbs the deeply savoury broth beautifully, while a touch of yuzu zest adds a refreshing lift. It is a soothing yet refined conclusion to the savoury courses — so much so that some diners may find themselves asking for a second serving of the broth.

Koji 4/5

Dessert begins with Koji, showcasing a restrained sweetness profile. The combination of pineapple and white rum introduces brightness and aromatic complexity, while the use of fermentation reflects Japanese culinary traditions through a refined French lens.

Mignardise 4.2/5

The meal concludes with Mignardise, with the seaweed financier standing out — a delicate bite that subtly echoes the Japanese influence, bringing the experience to a thoughtful close.

KOU is not a concept that shouts for attention. Instead, it draws you in with its quiet confidence and thoughtful execution. Chef Tan Kian Hong’s cooking reflects a deep respect for seasonality, allowing ingredients to speak while weaving together Japanese sensibilities and French techniques with finesse.

The menu is introspective yet expressive, with dishes like the Awabi leaving a lasting impression, while others challenge and provoke. As a limited-time pop-up, KOU offers a rare glimpse into a chef’s evolving identity — one shaped by experience, mentorship, and a clear sense of purpose.

Note: This is an invited tasting.


KOU at Ichigo Ichie
Claymore Connect
442 Orchard Road
#01-16/17
Singapore 238879
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Sun-Mon: 12pm (Lunch), 7pm (Dinner)

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards the Royal Thai Embassy. Walk to Orchard Road towards the junction of Orchard Road and Claymore Road. Cross the road and turn right. Walk to the destination. Journey time is about 10 minutes. [Map]

Sushi Dorobo @ Bugis Cube - An Intimate 10-Seater Omakase Worth Discovering

Sushi Dorobo, a cosy 10-seater at Bugis Cube level 3, offers a quietly intimate omakase experience - the kind where the chefs interact, observe and occasionally surprise you with off-menu touches. Opened just a few months ago and run by two chefs, the restaurant keeps things simple and focused. We went for the Sushi Kage Omakase ($139) for dinner. There is also a more affordable Sushi Shiobi menu at $99.

Appetizer

The meal begins light but thoughtful, with a trio of Soramame (broad beans), Amela Tomato and Hotaru Ika (firefly squid). It’s a well-balanced opener that is refreshing, slightly briny and texturally interesting. Nothing overly complex, but a good way to ease into the meal.

Cold Dish

The Hokkaido Oyster with Yuzu Ponzu is a highlight early on. Creamy and fresh, the oyster is lifted by the citrusy dressing, while the ikura adds little bursts of salinity. Simple, clean flavours done right.

Seasonal Sashimi

We were served Kampachi, Scallop and Akami. The kampachi stood out, lightly aburi-ed for added depth and aroma. It’s a small touch, but one that shows attention to detail that elevates what could have been a standard sashimi course.

At one point, the chef brought out what looked like a long white fish, which was actually octopus. Sliced and served complimentary, the different cuts offered contrasting textures - one more tender, the other slightly crunchy. No sauce needed; the natural flavour was enough.

Chawanmushi

A comforting, familiar dish done well. The Chawanmushi is silky and light, with chunks of white fish hidden within, adding both texture and flavour. It’s simple but satisfying, the kind of dish that quietly anchors the meal.

Hirame – Flounder Sushi

Madai – Seabream

Kinmedai - Golden Eye Snapper

Engawa - Flounder Fin

Aji - Horse Mackerel

Aka Ebi + Foie Gras - Red Prawn + Foie Gras

Chutoro - Medium Fatty Tuna

Otoro + Caviar

The omakase continues with 8 pieces of Nigiri made fresh right in front of us, featuring a mix of classic and premium selections. The progression is well-paced, moving from lighter to richer flavours. Standouts include the Engawa for its smoky, fatty depth and the Aka Ebi topped with Foie Gras, which is indulgent, slightly over-the-top, but undeniably satisfying.

Temaki – Uni Handroll

A fun, slightly theatrical moment where the Uni Handroll is finished with edible gold, making it very much a “phone eats first” course. It’s rich, creamy and indulgent!

Tuna Negroni Sushi Roll

Just when we thought the meal was wrapping up, the chef served a Tuna Negroni Sushi Roll that was generously filled and more than a mouthful. Unexpected, but a satisfying addition to our already full stomachs.

Soup – Miso Soup

By this point, a hot bowl of Miso Soup feels very necessary. Warm, comforting and a good reset before dessert.

Seasalt Ice Cream, Red Meat Melon

Dessert was a pleasant surprise - Seasalt Ice Cream sandwiched in a Monaka, finished with a drop of truffle oil. It’s an unusual combination, but it works! Sweet, savoury and aromatic all at once. Paired with a slice of very sweet Red Meat Melon, it ends the meal on a clean, balanced note.

Sushi Dorobo is less about theatrics and more about delivering a quietly enjoyable omakase experience. The intimate 10-seater setting, paired with friendly and attentive chefs, creates a relaxed atmosphere that feels personal rather than formal.

While the menu leans on solid fundamentals, it’s the small surprises and thoughtful touches throughout the meal that make it memorable. It may not aim to be the most refined omakase in town, but it strikes a good balance between quality, creativity and comfort. It is a spot you’d return to for an easy, satisfying dining experience.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Sushi Dorobo
Bugis Cube
470 North Bridge Road
#03-17
Singapore 188735
Tel: +65 8344 2811
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Nearest MRT: Bugis (DT, EW Line)

Opening Hours:
Tue-Sun: 1130am - 2pm, 6pm - 10pm
(Closed on Mon)

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to North Bridge Road. Cross the road. Turn right onto North Bridge Road. Walk down North Bridge Road. Walk to the destination. Journey time is about 5 minutes. [Map]

2) Alight at Bugis MRT station. Take Exit D. Walk to North Bridge Road. Turn left onto North Bridge Road. Walk down North Bridge Road. Walk to the destination. Journey time is about 5 minutes. [Map]

Fat Cow @ Camden Medical Centre - Welcomes Spring with a Refined 2026 Spring Shiki Omakase

Embracing the gentle vitality of the season, Fat Cow at Camden Medical Centre introduces its 2026 Spring Shiki Omakase, a thoughtful expression of “shiki,” or the four seasons, where ingredients are showcased at their peak through precision and restraint. Curated by Head Chef Shingo Iijima, the menu reflects a quiet confidence in its progression, allowing each course to unfold with clarity and balance.

Available until 20 June 2026, the Spring Shiki Omakase is offered across three formats: $88++ (lunch), $98++ (dinner), and a more elevated $118++ menu available for both lunch and dinner. For this visit, we experienced the $118++ menu, which presents a more luxurious interplay of premium seafood and Wagyu.

Appetiser 4/5

The meal opens on a soothing note with a seasonal Appetiser designed to gently awaken the palate. A delicate Fish Soup, enriched with sake, offers a clean yet comforting profile, complemented by a quartet of condiments — salted plum, sea salt, seaweed, and spring onions — allowing diners to subtly adjust the flavour to their preference. Alongside, the Kyoto-origin Sweet Chilli, deep-fried before being lightly simmered in soy sauce and bonito flakes, delivers a nuanced balance of sweetness and umami, setting the tone for the courses ahead.

Madai 4.5/5

The Madai (Sea Bream) is a study in simplicity and finesse. Lightly brushed with a house-made white soy sauce — blending soybeans, sake, plum, and salt — the fish’s natural sweetness is gently lifted. Resting atop akasu red vinegar rice, the piece is finished with finely shaved yuzu skin, adding a bright citrus note that lingers elegantly.

Engawa 4.2/5

Next is Engawa, featuring hirame flounder prized for its supple texture and rich mouthfeel. Marinated in soy sauce, sake, and mirin, the fish carries a subtle depth, further enhanced by the aromatic lift of shiso leaves.

Sawara 4.5/5

The Sawara (Spanish Mackerel) continues the seafood-forward progression. Paired with shiro ita kombu (thin strips of kelp) and lightly marinated in white vinegar, the dish carries a gentle acidity that accentuates the fish’s natural oils without overwhelming it.

Hotate 4.2/5

Hotate showcases Hokkaido Scallop marinated in aged tamari soy sauce. The result is a deeper, more savoury profile that still preserves the scallop’s inherent sweetness, creating a harmonious balance between richness and delicacy.

Aka Ebi 4.2/5

Aka Ebi introduces a subtle shift with its Saikyo miso marinade. The fermentation lends a gentle complexity to the sweet red shrimp, while a delicate touch of gold dust adds a sense of occasion without being ostentatious.

Buri 4.2/5

The Buri (Yellowtail) brings warmth into the sequence. Finished with a drizzle of hot sesame oil and topped with fresh leek, it offers a comforting contrast, where fragrance and richness are carefully balanced to avoid overpowering the fish.

Aji 4.2/5

Aji, or Horse Mackerel, is lightly smoked with applewood, imparting a restrained smokiness that complements rather than dominates. Finished with spring onion, the dish retains a clean and refreshing profile, in keeping with the season.

Otoro 4.2/5

A highlight of the menu, the Otoro (Fatty Tuna) is luxuriously rich yet thoughtfully presented. Gently warmed over Himalayan salt, the tuna’s marbling becomes even more pronounced. Served atop bamboo charcoal sushi rice, the earthy undertone provides a subtle counterbalance to the richness, while adding visual intrigue.

Yakiniku Handroll 4.5/5

The $118++ menu elevates the Wagyu course with a Yakiniku Wagyu Handroll. Featuring Kagoshima Akune Gold A5 Wagyu, the beef is prepared simply to highlight its natural depth and buttery fat. Finished with a touch of yuzu kosho, the handroll gains a bright, peppery lift that beautifully cuts through the richness.

Mini Chirashi Sushi 4.8/5

As a final savoury flourish, the Mini Chirashi Sushi arrives elegantly presented in a tin. A luxurious medley of Kagoshima A5 Wagyu, chopped tuna, Hokkaido uni, ikura, and caviar sits atop sushi rice, finished with shiso flower. Despite its indulgent components, the dish remains composed, with each element contributing to a layered yet balanced expression of umami and texture.

Daily Selection of Ice Cream 4.2/5

Dessert concludes on a lighter note with a daily selection of ice cream. For our visit, the Soy Sauce-based Ice Cream offered an intriguing balance of sweet and savoury, echoing the Japanese culinary philosophy of harmony. Diners can also opt for a Japanese-style shaved ice (+$12++) for a more refreshing finish.

With its Spring 2026 Shiki Omakase, Fat Cow once again demonstrates its mastery in expressing seasonality through refined technique and thoughtful sourcing. The experience is neither ostentatious nor overly complex, but quietly confident — allowing the quality of the ingredients and the precision of execution to take centre stage. Whether for a leisurely lunch or an intimate dinner, this omakase offers an elegant and measured journey through the flavours of spring.

Note: This is an invited tasting.


Fat Cow
Camden Medical Centre
1 Orchard Boulevard
#01-01/02
Singapore 248649
Tel: +65 6735 0308
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Nearest MRT: Orchard Boulevard (TE Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 1030pm

Direction:
1) Alight at Orchard Boulevard MRT Station. Take Exit 1. Walk to the destination. Journey time about 3 minutes. [Map]